Good manufacturing or hygiene practice guides, analysis method standards, quality and hygiene management system standards, and product or system certification are all tools that help to better guarantee the sanitary safety of materials and articles intended for contact with foodstuffs. Together, they enable us to better meet the requirements of European Union regulations as defined in Regulation (EC) No. 1935/2004.

Best practice guides

According to Article 3 of Regulation (EC) No. 1935/2004, materials and articles intended to come into contact with foodstuffs must be manufactured in accordance with good practices described in the regulation (EC) n°2023/2006. Several types of document have been published to help operators meet these regulatory requirements:

  • European Commission guidance documents or guidelines to help operators meet regulatory requirements;
  • Gprofessional guides that aim to meet the requirements of Article 3 of Regulation (EC) n°1935/2004 and Regulation (EC) n°2023/2006;
  • Professional guides that describe good hygiene practices in the manufacture of materials and packaging arising from the implementation, by agri-food operators, of European Union food regulations.

EFSA administrative guidance for the preparation of applications for authorisation of substances for use in active and smart materials, March 2021

Guidance on Best Practices on the Risk Assessment of Non Intentionally Added Substances (NIAS) in Food Contact Materials and Articles, July 2015

ANIA - CLIFE guide to customer/supplier relations for packaging materials and articles in contact with foodstuffs (Version 1 of 01/02/2010)

AnIA declaration of suitability for food contact (March 2019)

Declaration of suitability for food contact materials and equipment - ANIA-FIM (08/2012)

Industrial guidelines on traceability of materials and articles for food contact

Tips for a composition declaration of food contact adhesives (September 8, 2014)

FEICA guidance on assessing the food contact status of adhesives containing mineral oil hydrocarbons (May 5, 2017)

EuPIA July 2012 guide

International Code of Corkmaking Practices (Version 6.03)

EFSA administrative guidance for the preparation of applications for authorisation of substances for use in plastic MCDAs, March 2021

EFSA administrative guidance guide for the preparation of process applications for the recycling of food contact plastics, March 2021

Union guidelines on Regulation (EU) No 10/2011 on plastic materials and articles intended to come into contact with food (21/02/2014)

Union guidance on Regulation (EU) No 10/2011 on plastic materials and articles intended to come into contact with food as regards information in the supply chain (28/11/2013)

Testing conditions for kitchenware articles in contact with foodstuffs - Part 1: Plastics

Guidelines for performance criteria and validation procedures of analytical methods used in controls of food contact materials - EUR 24105 EN - 1st edition 2009

JRC Technical Reports, Practical guidelines on the application of migration modelling for the estimation of specific migration (December 2015)

EU guidelines on conditions and procedures for the import of polyamide and melamine kitchenware originating in or consigned from People's Republic of China and Hong Kong Special Administrative Region, China (10/06/2011)

Technical guidelines on testing the migration of primary aromatic amines from polyamide kitchenware and of formaldehyde from melamine kitchenware - EUR 24815 EN 2011 (1st Edition 2011)

Note for Guidance to prepare the applications for evaluation of a substance to be used in food contact materials by the European Food Safety Authority (2008)

Guide to good hygienic practice for plastic and complex flexible packaging (December 15, 2005)

Guide to good hygiene and manufacturing practices for metal cans, packaging and closures for foodstuffs

Industry Guideline for the Compliance of Paper & Board Materials and Articles for Food Contact (March 1, 2010 Edition)

Good Manufacturing Practice for the Manufacture of Paper and Board for Food Contact Issue 1 - September 2010

Guidelines from Glass Alliance Europe (2015)

Hygiene management

To meet the requirements of good manufacturing practice for materials and articles intended to come into contact with food (Regulation (EC) n°1935/2004 and Regulation (EC) n°2023/2006), operators in the supply chain can set up a quality management or hygiene management system according to standardized or private standards. As such, packaging manufacturers can join certification schemes set up for the benefit of their customers in the supply chain. Several certification standards are applicable to food materials and packaging.

The American Institute of Baking has developed a certification standard specific to the packaging manufacturing field, to help these companies meet the hygiene, quality and risk control requirements demanded by their customers.

The main provisions of the standard concern

  • Product safety management system, including a risk analysis based on HACCP principles
  • Personnel and working methods
  • Facility maintenance
  • Cleaning

The standards have been written in such a way that they can be assessed by a third party leading to the award of a certificate. The certification audit is a one-off event and, if the company meets the requirements of the Standard, leads to the issue of the certificate; this is renewed only following a new audit request by the company.

Each non-conformity identified by the auditor is classified, according to its nature and the resulting potential risk for products, as serious or unsatisfactory. The number of non-conformities classified in each category gives an overall score for the company. Each score corresponds to a description of the company in terms of contamination control, ranging from unsatisfactory deficiencies to no potential for contamination. The certificate is only awarded on the basis of a score defined by the AIB.

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This standard, originally named BRC/IoP, was developed by the British Retail Consortium, in collaboration with The Institute of Packaging (The Packaging Society) in order to give retailers and food producers guarantees regarding the hygiene of their packaging production.

Numerous packaging and food manufacturers, as well as distributors and professional organizations, took part in drafting the standard, which was published on October 17, 2001. A second version was published on August 31, 2004, the third in January 2008, the fourth in February 2011 and the fifth in January 2016. The sixth version of August 2019, now called BRCGS "Packaging and Packaging Materials", has been applicable since February 2020.

BRCGS "Packaging and Packaging Materials" certification is recognized by the majority of UK retailers, who require certification from their packaging suppliers. The primary aim of the certification is to guarantee consumer protection by providing a common basis for assessing companies supplying packaging to the food industry.

The standard includes requirements for packaging safety in the form of a hazard and risk analysis system, the implementation of a quality and hygiene management system, and rules of good hygiene practice to be implemented on the production site. The requirements are described in the following 6 chapters:

1. Management commitment
2. Hazard and risk management
3. Product safety and quality management
4. Site standards
5. Product and process control
6. Personnel

9 of the set of requirements are considered fundamental (Management commitment, hazard and risk analysis, product specifications, internal audits, traceability, corrective and preventive actions, maintenance and cleaning, process control, personnel training and competence). Non-compliance with any of these 9 requirements does not qualify for certification.

The standards have been drafted in such a way that they can be assessed by a third party, leading to the award of a certificate. Certification bodies must be accredited to the EN 45011 standard by a national body (such as COFRAC for France or UKAS for Great Britain), and be recognized by the BRCGS.

The assessment includes an initial documentary and on-site evaluation, followed by regular audits, the frequency of which (6 or 12 months) is determined by the non-conformities found during the audits. Three levels of non-conformity are provided for in the standard: critical, major or minor.

The European Corrugated Board Federation, in agreement with the European Solid Board Organization, have drawn up a set of standards defining the good manufacturing practices specific to their sectors of activity. Indeed, companies in the corrugated and solid board sectors are faced with strong demand from their customers, who wish to obtain guarantees of hygiene control on their manufacturing sites. The International Guide to Good Manufacturing Practice for Corrugated and Solid Board Packaging was officially published on October 29, 2003.
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The aim of this standard is to protect consumers against the dangers of product contamination by providing a common basis for assessing companies' application of good manufacturing practices
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Content of the standard:

  • Quality management
  • Factory requirements
  • Contamination control
  • Personal hygiene

The reference system has been drafted so that it can be assessed by a third party leading to the award of a certificate. Certifying bodies must be accredited to the EN 45011 standard by a national body (such as COFRAC for France), and be recognized by FEFCO.

Assessment includes an initial documentary and on-site evaluation, followed by regular audits, the frequency of which (6 or 12 months) is determined by the non-conformities found during the audits. The standard defines three levels of compliance: A - full compliance with the Standard requirement, B - partial compliance or C - non-compliance with the requirement, with all B and C classifications having to be expressly justified by the auditor. In addition, five critical criteria are defined in the Standard. A C rating for any of these criteria does not qualify for certification.

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The IFS PACsecure Version 1.1 is a packaging materials quality and safety audit standard applicable to manufacturers of all types of primary and secondary packaging materials. PAC provided HACCP plans and manuals, which are tools for identifying potential hazards that can be found in the 24 typical process steps when manufacturing packaging materials.

IFS PACsecure has been developed for manufacturers of the following materials:

  • Flexible packaging
  • Rigid plastic
  • Paper
  • Metal
  • Glass
  • Other packaging materials

The IFS PACsecure standard includes the following key points:

  • Senior management responsibility;
  • Quality and safety management system for packaging materials;
  • Resource management ;
  • Planning and production processes ;
  • Measurements, analyses and improvements ;
  • Packaging materials/food defense and external inspections;

ISO 22000 defines the requirements applicable to a food safety management system in all companies in the food chain, including suppliers of equipment, suppliers of cleaning products, suppliers of packaging materials and suppliers of other materials in contact with food. The primary aim of the standard is to harmonize existing food safety standards and provide all companies in the food chain with a single document that can be audited and certified. It is compatible with other management systems such as ISO 9001:2000 or ISO 14001.

The standard specifies requirements for a food safety management system that incorporates the principles of the Hazard Analysis and Critical Control Point (HACCP) system developed by Codex Alimentarius, and dynamically combines them with the prerequisite programs (PRPs) needed to control food safety hazards and reduce them to an acceptable level. It is part of a continuous improvement approach.

ISO/TS 22002-4 of December 2013 specifies requirements for establishing, implementing and updating prerequisite programs (PRPs) to help control food safety hazards in the manufacture of food packaging.

It is applicable to all organizations, regardless of size or complexity, that manufacture food packaging and/or intermediate products.

ISO TS 22002-4 covers the following generic PRPs:

  • Facility
  • Layout and workspace
  • Utilities (fluids and energy)
  • Waste disposal
  • Equipment aptitude, cleaning and maintenance
  • Purchasing management: products and services
  • Contamination prevention measures
  • Cleaning
  • Pest control
  • Hygiene of staff members and staff facilities
  • Processing/recycling
  • Withdrawal procedures
  • Storage and transport
  • Information on food packaging and communication with customers
  • Prevention of malicious acts and bioterrorism

The standard NF EN 15593 "Hygiene management in the manufacture of packaging for foodstuffs - Requirements" specifies the requirements for a hygiene management system intended for manufacturers and suppliers of packaging for foodstuffs, including storage and transport.

It can be applied to all organizations wishing to implement an appropriate and effective hygiene management system in the field of food packaging manufacturing, including producers and suppliers of materials and services to packaging manufacturers.

Analysis methods

Operators who market materials and articles intended to come into contact with food must check compliance with regulatory requirements. To harmonize laboratory practices, analysis methods are described in standards developed by standardization committees in Europe (CEN TC 194 - Kitchen utensils, CEN TC 172 - Paper/Cardboard, EN TC 261 - Packaging). These analytical methods are designed to check compliance with substance migration limits, or to measure the quantities of monomers or even additives in materials and objects. There are also product specification standards dealing with suitability for contact with food. These standards concern metals (aluminum and aluminum alloys - see CEN TC 132, steel) and finished products such as tableware (see ISO TC 186) and childcare articles (see CEN TC 252).

In France, the AFNOR/D21B standardization committee follows the work of several international working groups that develop standards for methods of analysis of materials in contact with food, with the exception of methods of analysis applicable to pulp, paper and cardboard, which are followed by the AFNOR/Q03A standardization committee. The working groups monitored by the AFNOR/D21B commission are as follows:

  • ISO/TC 107 - Metallic and other organic coatings
  • ISO/TC 107/WG 2 - Vitreous enamel and porcelain coatings
  • CEN/TC 194/WG 7 - Utensils in contact with foodstuffs - Test methods for monomers
  • ISO/TC 166/WG 3 - Ceramic, glass and vitreous ceramic ware in contact with foodstuffs - Test methods
  • ISO/TC 166/WG 4 - Ceramic, glass and vitreous ceramic ware in contact with foodstuffs - Permissible limits

In the field of hygiene of materials and objects for food contact, standards describe analysis protocols for assessing the microbiological quality of materials, although this criterion is not among the regulatory requirements.

Hygiene

NF EN ISO 22005 : Traceability in the food chain - General principles and basic requirements applying to system design and implementation

XP ISO/TS 22003 : Food safety management systems - Requirements for bodies providing audit and certification of food safety management systems

NF EN 15593 : Packaging - Hygiene management in the manufacture of packaging for foodstuffs - Requirements

NF EN ISO 21469 : Safety of machinery - Lubricants in occasional contact with products - Hygiene requirements

NF V01-001 : Food and feed hygiene - Methodology for drawing up guides to good hygiene practice and the application of HACCP principles

ISO 22000 : Food safety management systems

NF EN 1672-2 : Food processing machinery - Basic concepts - Part 2: hygiene requirements

NF V 01-002 : Food hygiene - French-English glossary

FD V 01-006 : Food hygiene - HACCP system: principles, basic concepts and comments

Recommended International Code of Practice on General Principles of Hygiene CAC/RCP-1 (1969), Rev.4 (2003) (Codex Alimentarius)

NF ISO 15161 : Guidelines for the application of ISO 9001:2000 to the food and beverage industries

Sensory analysis

NF ISO 13302 : Sensory analysis - Methods for evaluating changes in food flavor caused by packaging

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NF EN 1388-1 - Materials and articles in contact with foodstuffs, silicate surfaces - Part 1: Determination of lead and cadmium emission from ceramic articles

NF EN 1388-2 - Materials and articles in contact with foodstuffs, silicate surfaces - Part 2: Determination of lead and cadmium emission from silicate surfaces other than ceramic articles

NF EN 13258 - Materials and articles in contact with foodstuffs - Test methods for the braiding resistance of ceramic articles

Global migration analysis

NF EN 1186-1 - Materials and articles in contact with foodstuffs - Plastics - Part 1: Guide to the selection of test conditions and test methods for overall migration

NF EN 1186-2 - Materials and articles in contact with foodstuffs - Plastic material - Part 2: Test methods for overall migration in olive oil by total immersion

NF EN 1186-3 - Materials and articles in contact with foodstuffs - Plastic material - Part 3: Test methods for overall migration in aqueous simulants by total immersion

NF EN 1186-4 - Materials and articles in contact with foodstuffs - Plastics - Part 4: Test methods for overall migration in olive oil in cells

NF EN 1186-5 - Materials and articles in contact with foodstuffs - Plastic material - Part 5: Test methods for overall migration in aqueous simulating liquids in cells

NF EN 1186-6 - Materials and articles in contact with foodstuffs - Plastics - Part 6: Test methods for overall migration in olive oil using a bag

NF EN 1186-7 - Materials and articles in contact with foodstuffs - Plastic material - Part 7: Test methods for overall migration into aqueous simulants using a bag

NF EN 1186-8 - Materials and articles in contact with foodstuffs - Plastics - Part 8: Test methods for overall migration into olive oil by filling

NF EN 1186-9 - Materials and articles in contact with foodstuffs - Plastics - Part 9: Test methods for overall migration into aqueous simulants by filling

NF EN 1186-10 - Materials and articles in contact with foodstuffs - Plastics - Part 10: Test methods for overall migration in olive oil (modified method to be used in case of incomplete extraction of olive oil)

NF EN 1186-11 - Materials and articles in contact with foodstuffs - Plastic material - Part 11: Test methods for overall migration in 14C-labeled synthetic triglyceride mixtures

NF EN 1186-12 - Materials and articles in contact with foodstuffs - Plastic material - Part 12: Test methods for overall migration at low temperatures

NF EN 1186-13 - Materials and articles in contact with foodstuffs - Plastic material - Part 13: Test methods for overall migration at high temperatures

NF EN 1186-14 - Materials and articles in contact with foodstuffs - Plastics - Part 14: Alternative methods for testing the overall migration of plastics in contact with fatty foodstuffs in iso-octane and 95% ethanol

NF EN 1186-15 - Materials and articles in contact with foodstuffs - Plastic material - Part 15: Alternative methods for the verification of migration in fatty simulants by rapid extraction in iso-octane and/or 95% aqueous ethanol


Specific migration analysis

NF EN 13130-1 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 1: Guide to test methods for specific migration into foodstuffs and simulants of substances contained in plastics, for the determination of substances in plastics and for the selection of conditions of exposure to food simulants

NF EN 13130-2 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 2: Determination of terephthalic acid in simulants

NF EN 13130-3 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 3: Determination of acrylonitrile in foodstuffs and simulants

NF EN 13130-5 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 5: Determination of vinylidene chloride in simulants

NF EN 13130-7 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 7: Determination of monoethylene glycol and diethylene glycol in simulants

XP CEN TS/13130-9 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 9: Determination of vinyl acetate in simulants

XP CEN TS/13130-10 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 10: Determination of acrylamide in simulants

XP CEN TS/13130-11 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 11: Determination of 11-aminoundecanoic acid in simulants

XP CEN TS/13130-12 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 12: Determination of 1,3-Benzenedimethanamine in simulants

XP CEN TS/13130-13 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 13: Determination of 2,2-Bis(4-hydroxyphenyl)propane (Bisphenol A) in simulants

XP CEN TS/13130-14 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 14: Determination of 3,3-Bis(3-methyl-4-hydroxyphenyl)2-indolinone in simulants

XP CEN TS/13130-15 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 15: Determination of 1,3-butadiene in simulants

XP CEN TS/13130-16 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 16: Determination of caprolactam and caprolactam sodium salt in simulants

XP CEN TS/13130-18 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 18: Determination of 1,2-Dihydroxybenzene, 1,3-Dihydroxybenzene, ...in simulants

XP CEN TS/13130-19 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 19: Determination of Dimethylaminoethanol in simulants

XP CEN TS/13130-21 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 21: Determination of ethylenediamine and hexamethylenediamine in simulants

XP CEN TS/13130-23 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 23: Determination of formaldehyde and hexamethylenetetramine in simulants

XP CEN TS/13130-24 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 24: Determination of maleic acid and maleic anhydride in simulants

XP CEN TS/13130-25 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 25: Determination of 4-Methyl-1-pentene in simulants

XP CEN TS/13130-26 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 26: Determination of 1-octene and tetrahydrofuran in simulants

XP CEN TS/13130-27 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 27: Determination of 2,4,6-triamino-1,3,5-triazine in simulants

XP CEN TS/13130-28 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 28: Determination of 1,1,1-trimethylolpropane in simulants

NF EN 15136 - Materials and articles in contact with foodstuffs - Epoxy derivatives subject to limitations - Determination of BADGE, BFDGE and their hydroxylated and chained derivatives in food simulants


Analysis of the content of a substance in a material

NF EN 13130-1 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 1: Guide to test methods for the specific migration into foodstuffs and simulants of substances contained in plastics, for the determination of substances in plastics and for the selection of conditions of exposure to food simulants

NF EN 13130-4 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 4: Determination of 1,3-butadiene in plastics

NF EN 13130-6 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 6: Determination of vinylidene chloride in plastics

NF EN 13130-8 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 8: Determination of isocyanates in plastics

XP CEN TS/NF EN 13130-17 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 17: Determination of carbonyl chloride in plastics

XP CEN TS/13130-20 - Plastics subject to limitations - Part 20: Materials and articles in contact with foodstuffs - Determination of epichlorohydrin in plastics

XP CEN TS/13130-22 - Materials and articles in contact with foodstuffs - Plastics subject to limitations - Part 22: Determination of ethylene oxide and propylene oxide in plastics

NF EN 15137 - Materials and articles in contact with foodstuffs - Epoxy derivatives subject to limitations - Determination of NOGE and their hydroxylated and chlorinated derivatives


Other analytical methods

NF EN 14233 - Materials and articles in contact with foodstuffs - Plastics - Determination of the temperature of plastics and articles at the plastics/food interface during heating in conventional or microwave ovens in order to select the appropriate temperature for migration testing:

NF EN 14481 - Materials and articles in contact with foodstuffs - Plastics -Test methods for the determination of fat contact

XP CEN/TS 14577 - Materials and articles in contact with foodstuffs - Plastics - Polymeric additives: Test method for the determination of the mass fraction of a polymeric additive with a molecular weight of less than 1000 daltons

XP CEN/TS 14235 - Materials and articles in contact with foodstuffs - Polymer coatings on metal substrates - Guide for the selection of test conditions and methods with regard to overall migration

XP CEN/TS 14234 - Materials and articles in contact with foodstuffs - Polymer coatings on paper and board - Guide to the selection of conditions and test methods for overall migration

NF EN 13676 - Polymer-coated paper and board intended to come into contact with foodstuffs - Pinhole detection

Steel

NF EN 10333 - Steel for packaging - Flat steel products intended to come into contact with food, products and beverages for human and animal consumption - Tin coated steel (tinplate or tinned iron)

NF EN 10334 - Steel for packaging - Flat steel products intended to come into contact with food, products and beverages for human and animal consumption - Uncoated steel (black iron)

NF EN 10335 - Steel for packaging - Flat steel products intended to come into contact with food, products and beverages for human and animal consumption - Unalloyed chromium-coated steel

NF EN 610 - Tin and tin alloys - Tin ingots

NF EN 611-1 - Tin and tin alloys - Tin for the manufacture of pewter articles and pewter articles - Part 1: tin for the manufacture of pewter articles.

NF EN 611-2 - Tin and tin alloys - Tin for the manufacture of pewter articles and pewter articles - Part 2: pewter articles.

NF A36-711 - Unpackaged steel - Stainless steel intended to come into contact with foodstuffs, products and beverages for human and animal consumption

NF A36-712-1 - Unpackaged steels - Flat steel products with metallic coatings intended to come into contact with food, products and beverages for human and animal consumption - Part 1: steels (non-stainless) coated with zinc or a zinc alloy

NF A36-712-2 - Unpackaged steels - Flat steel products with metallic coatings intended to come into contact with food, products and beverages for human and animal consumption - Part 2: steels (non-stainless) coated with aluminum or an aluminum-silicon alloy

NF A36-712-3 - Non-packaging steels - Flat steel products with metallic coatings intended to come into contact with food, products and beverages for human and animal consumption - Part 3: chromium-coated steels (non-stainless)

NF A36-712-5 - Unpackaged steels - Flat steel products with metallic coatings intended to come into contact with food, products and beverages for human and animal consumption - Part 5: tin-coated steels (non-stainless)

NF A36-712-6 - Off-pack steels - Flat steel products with metallic coatings intended to come into contact with food, products and beverages for human and animal consumption - Part 6: steels (non-stainless) coated with an aluminum-zinc alloy

NF A36-713 - Non-packaging steels - Flat steel products intended to come into contact with food, products and beverages for human and animal consumption - Organically coated steel

NF A36-714 - Unpackaged steels - Flat steel products intended to come into contact with food, products and beverages for human and animal consumption - Uncoated (and non-stainless) steels

NF A36-715 - Unpackaged steels - Long steel products intended to come into contact with food, products and beverages for human and animal consumption - Unalloyed and alloyed steels, uncoated and non-stainless

Aluminum

NF EN 14392 - Aluminium and aluminium alloys - Specifications for anodized products intended to come into contact with food

NF EN 601 - Aluminium and aluminium alloys - Castings - Chemical composition of castings intended to come into contact with foodstuffs

NF EN 602 - Aluminium and aluminium alloys - Wrought products - Chemical composition of semi-finished products used for the manufacture of articles intended to come into contact with foodstuffs

Cutlery and Silverware

A35-595 - Steel products - Stainless cutlery steels

NF D29-004 - Silver-plated flatware and silverware - Characteristics of electroplating

NF EN ISO 8442-1 - Materials and articles in contact with foodstuffs - Cutlery and table silverware - Part 1: requirements for cutlery used in the preparation of foodstuffs

NF ISO 8442-2 - Materials and articles in contact with foodstuffs - Cutlery and table silverware - Part 2: requirements for stainless steel and silver-plated cutlery and flatware

NF EN ISO 8442-3 - Materials and articles in contact with foodstuffs - Cutlery and table silverware - Part 3: requirements for silver-plated table and decorative silverware.

NF EN ISO 8442-4 - Materials and articles in contact with foodstuffs - Cutlery and table silverware - Part 4: requirements for gilded cutlery and flatware

NF EN ISO 8442-5 - Materials and articles in contact with foodstuffs - Cutlery and table silverware - Part 5: edge specification and edge retention test.

NF EN ISO 8442-6 - Materials and articles in contact with foodstuffs - Cutlery and table silverware - Part 6: lacquered and lightly silver-plated table silverware

NF EN ISO 8442-7 - Materials and articles in contact with foodstuffs - Cutlery and table silverware - Part 7: requirements for table cutlery in solid silver, other precious metals and their alloys

NF EN ISO 8442-8 - Materials and articles in contact with foodstuffs - Cutlery and table silverware - Part 8: requirements for silver table or decorative silverware

Sensory analysis

NF EN 1230-1 - Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 1: Odor

NF EN 1230-2 - Paper and board intended to come into contact with foodstuffs - Sensory analysis - Part 2: Atypical flavor


Analysis of material substance content

NF EN ISO 15318 - Pulp, paper and board - Determination of 7 specified polychlorinated biphenyls (PCBs)

NF EN 12497 - Paper and board intended to come into contact with foodstuffs - Determination of mercury in an aqueous extract

NF EN 12498 - Paper and board intended to come into contact with foodstuffs - Determination of cadmium and lead in an aqueous extract

NF EN 1541 - Paper and board intended to come into contact with foodstuffs - Determination of formaldehyde in an aqueous extract

NF EN 920 - Paper and board intended to come into contact with foodstuffs - Determination of dry matter content in an aqueous extract

NF EN 645 - Paper and board intended to come into contact with foodstuffs - Preparation of a cold aqueous extract

NF EN 647 - Paper and board intended to come into contact with foodstuffs - Preparation of a hot aqueous extract

NF EN 15519 - Paper and board intended to come into contact with foodstuffs - Preparation of an organic solvent extract


Migration analysis

NF EN 646 - Paper and board intended to come into contact with foodstuffs - Determination of color fastness of colored paper and board

NF EN 648 - Paper and board intended to come into contact with foodstuffs - Determination of the color fastness of paper and board bleached with fluorescent brightening agents

NF EN 1104 - Paper and board intended to come into contact with foodstuffs - Determination of the transfer of antimicrobial constituents


Other types of analysis

XP CEN/TS 14234 - Materials and articles in contact with foodstuffs - Polymer coatings on paper and board - Guide for the selection of test conditions and methods with regard to overall migration

NF EN 13676 - Polymer-coated paper and board intended to come into contact with foodstuffs - Pinhole detection

Products

Standards aim to guarantee the specific characteristics of objects and require compliance with food contact suitability requirements for constituent materials:

  • NF EN 14867 - Freezer bags based on the standard Packaging - Plastic bags for freezing - Specifications and test methods;
  • NF EN 546 - 1 to - 4 - Aluminum and aluminum alloys Household aluminum based on series standards - Foil;
  • NF EN 14372 - Childcare articles - Cutlery and crockery - Safety requirements and testing
  • NF EN 1400+ A1 - Childcare articles - Soothers for infants and young children - safety requirements and test methods
  • NF EN 14-350-2 - Childcare articles -Articles for liquid feeding - Part 2 - Chemical requirements and tests.

Based on standards, certifications have been set up:

NF certification attests to the conformity of your household aluminum coils to European standards EN 546-1 to 4 and ISO 2758, supplemented by technical specifications that reinforce the quality level of the certification. All the requirements to be met are described in the NF 230 certification rules (Part 2).

The quality control system and testing facilities set up by the manufacturer are audited every year to guarantee consistency in the quality of household aluminum rolls.

How to obtain the NF household aluminum mark.

To find out more about the certification process, consult the rules and apply for NF Aluminium ménager certification, visit the LNE website: How to obtain the NF Aluminium ménager mark?

The NF Objets surprise mark is intended for manufacturers of surprise toys associated with a food product and guaranteeing a surprise effect.

The applicable standards are:

  • NF EN 71- Safety of toys
  • NF EN 71-1 + A3 - mechanical and physical properties
  • NF EN 71-2 + A3 - Flammability
  • NF EN 71-3 + A3 - Migration of certain elements

In addition to ensuring that surprises comply with these European standards, food compatibility tests on the shell containing the surprise are carried out regularly. Controlling the surprise effect is also a key element of this quality mark. In fact, each annual surprise production campaign contains at least 100 different models of surprise objects, and the collection is renewed every year.

How to obtain the NF Objets surprise mark

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To find out more about the certification process, consult the rules and apply for NF Objets surprise certification, visit the LNE website: How to obtain the NF Objets surprise mark?

NF certification attests to the conformity of freezer bags to European standard EN 14867, supplemented by technical specifications that reinforce the quality level of the certification. All the requirements to be met are described in the NF 229 certification rules (Part 2).

Control tests ensure optimum efficiency:

  • the quality of bag manufacture;
  • the ability to withstand the various constraints of use;
  • the suitability for food contact;
  • the effectiveness of closure systems (built-in closure or closure link).

The NF mark aims to certify:

  • freezer bags whose performance is completely and objectively validated,
  • freezer bags that meet the specific expectations of consumers,
  • freezer bags manufactured according to hygiene rules,
  • controlled freezer bags, whose price can only be compared with products of equal and verifiable performance,
  • the consistent quality of the freezer bags supplied.

How to obtain the NF freezer bags mark

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To find out more about the certification process, consult the rules and apply for NF Sacs congélation certification, visit the LNE website: How to obtain the NF Sacs congélation mark?